Restaurant Details

Talented executive chef Stephen Dunne executes a constantly changing menu of small plates: sweet, plump mussels steamed in white wine and butter and flecked with parsley, spicy-sweet steak tartare made with Kobe beef and topped with shards of sesame flatbread. There's an artisanal cheese plate offered every night; it changes frequently but might include French favorites like Époisses, Valençay, and Sainte-Maure or domestic selections like Humboldt Fog and Point Reyes blue. Wine from an impressive global list comes by the glass, carafe, flight, or bottle, and the large outdoor dining area is pretty as a picture. The kitchen stays open till 11 PM on Friday and Saturday, 10 PM Monday through Thursday.